Diners flock to West Bridgewater senior center since new chef arrived

Council on Aging Director Mary Graf said that in February 2009, the center served 315 meals, a figure that shot up to 506 meals in February 2010. That’s a hike of about 62 percent for those months – and Graf put overall participation as going up 30 to 40 percent.

By Sandra L. Churchill

The Enterprise, Brockton, MA

By Sandra L. Churchill

Posted Apr. 7, 2010 at 12:01 AM
Updated Apr 7, 2010 at 7:06 AM

By Sandra L. Churchill

Posted Apr. 7, 2010 at 12:01 AM
Updated Apr 7, 2010 at 7:06 AM

WEST BRIDGEWATER

» Social News

Chef Arthur Baldwin’s cooking is pulling diners in at the Council on Aging senior center.

Since Baldwin started adding home-style meals to the menu, from meatloaf to spaghetti and meatballs, participation has skyrocketed at the three-day-a-week lunch program.

Council on Aging Director Mary Graf said that in February 2009, the center served 315 meals, a figure that shot up to 506 meals in February 2010.

That’s a hike of about 62 percent for those months – and Graf says overall participation is up 30 to 40 percent.

Baldwin recently celebrated his one-year anniversary as the chef at the Council on Aging. He was hired in 2009 when illness struck the former cook.

“I gave him a panicky phone call on the Saturday afternoon before my Monday St. Patrick’s Day party to say that my cook had been hospitalized and I had over 100 people coming for dinner,” said Graf.

“He was living in New Hampshire at the time and he said, ‘I’ll be there in three hours’ and he was,” said Graf.

Baldwin said he aims to provide fresh cooking that also offers health benefits such as reduced sodium levels, more diabetic-friendly options and taking care with fat content.

“I don’t let things sit in the steam table. Most food preparation is done within a half hour and we try to get everything out as soon as possible,” said Baldwin.

He noted that many seniors don’t make home-cooked meals for themselves.

“We’re always doing something new,” he said.

Baldwin said he makes a lot of his soups from scratch and his inspiration hails from his mother, who was born in Ireland.

“My mom would be proud of me,” Baldwin said.

“I see Arthur bringing his own flavor to the position of kitchen manager and cook. He connects on a very personal level with all the staff and his customers, and tries to listen to everyone’s needs and accommodate them,” said Graf.

“Every day during lunch, he moves around the dining room, chatting and checking on everyone, and it’s the perfect combination of good home cooking, good company and individual caring,” said Graf. “People hang around and chat now even after lunch.”

Senior citizen George Kyller enjoys Baldwin’s creations.

“Arthur is great and the corned beef and cabbage is one of my favorite meals” Kyller said.